Observations on muscle press juice from bovine, ovine and porcine muscles
Differences in the amounts and protein concentrations of muscle press juices from fresh and frozen psoas and l. dorsi muscles of bovine, ovine and porcine origin suggest the value of species and anatomical selection for functional applications in meat products.
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| Veröffentlicht in: | Meat science 1987, Vol.21 (1), p.73-76 |
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| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Differences in the amounts and protein concentrations of muscle press juices from fresh and frozen
psoas and
l. dorsi muscles of bovine, ovine and porcine origin suggest the value of species and anatomical selection for functional applications in meat products. |
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| ISSN: | 0309-1740 1873-4138 |
| DOI: | 10.1016/0309-1740(87)90043-X |